Martha Dibblee's Apple Pie
copyright martha g dibblee
dibblee@hevanet.com
Crust:
9 oz Crisco vegetable shortening
12 oz bread flour
1/4 cup cold tap water
about 1 tsp sea salt
about 2 Tbsp regular granulated sugar
I use the Cuisinart. First I pulse a few times to mix the flour & sugar & salt. Then I add the shortening & pulse about 10 times. Then add the water & pulse until it forms a loose ball, about 15-20 times.
Tear two rectangular sheets of waxed paper. Place one piece of waxed paper on the counter in a position wider than it's tall. Dump dough onto waxed paper. Form into a ball. Cut in half for a 2-crust pie, which is what this dough volume will make. Put one half aside. Make the other half into a ball & splat onto the wide piece of waxed paper. Flatten a to about 1". Cover w/ 2nd pc waxed paper placed so that it's taller than wide. Roll w/ rolling pin in a counterclockwise direction until the dough reaches the uncut edges of the waxed paper. Turn paper about 1/16th of a turn each time as you roll. ROLL ONLY IN a counterclockwise direction, turning each time. When dough reaches the uncut edges of the waxed paper, it's the correct size. Carefully peel off the top waxed paper. Replace. Turn dough over. Carefully peel off waxed paper. Carefully grasp two diagonal corners of the wax paper & lift so the dough folds in half. Lay the dough in the pie plate -- preferably Pyrex 10" fluted pie plate -- dough side down, first the dough half nearest you, then lay the other half down, & peel off the waxed paper. Fit & trim crust as needed. Prepare the sugar mix (1/2++ cup sugar, 1/3 tsp cinn, 1 tsp flour). Sprinkle the crust bottom w/ about 3 tbsp of the sugar-cinnamon-flour mixture . Fill w/ apples (3 lg Jonagold & 3 lg Granny Smith) cut in 1/8ths. Sprinkle remaining flour-sugar-cinn mixture over apples. Place three 1-tbsp pieces of real butter on top of mound of apples. Top w/ prepared crust, using waxed paper to lift the crust the same way as for the bottom crust. Seal crusts but don't use water to seal. Make 5 slits in the crust top for ventillation. Pour approx. 1/3 c white granulated sugar all over top crust from a sugar shaker. Bake in preheated 350 deg convection oven until done, about an hour & a half, depending on apples. To test for doneness, poke apples w/ a long bamboo skewer. Apples must not offer any resistance but at the same time should not be mushy. For protection against drips, place a cookie sheet lined w/ a silpat on the rack under the pie. DO NOT put pie plate on silpat or in cookie sheet. Cool for an hour, serve w/ice cream.